{"id":2506333,"url":"https://alion.io/job/marriott-vacations-worldwide-chef-de-partie","title":"Chef De Partie","company":{"id":4791,"name":"Marriott Vacations Worldwide","domain":"mymvw.com","url":"https://alion.io/company/mymvw","size_band":"1001-5000","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Workday","truth_index":{"grade":"B","score":83,"open_postings":48,"ghost_share":0,"stale_share":0.688,"repost_share":0.021,"time_to_fill_p50_days":23,"computed_at":"2026-10-27T05:46:45Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":null,"employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["United Kingdom"],"countries":["GB"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":32000,"max_usd":46000,"period":"year","method":"role_country_seniority_unknown","sample_n":398},"experience_years_min":null,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-10-13T00:00:00Z","employer_posted_date":"2026-10-13","last_verified_at":"2026-10-27T19:23:55Z","board_verified":true,"closed_at":null,"days_open":14,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":14},"description":"POSITION SUMMARY\nProvide an effective and efficient service in all food outlets for external and internal customers. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down workstation. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.\nFollow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to Manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other co-workers. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisor/Manager.\nCRITICAL TASKS\nFood Preparation\nPrepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.\nPrepare ingredients for cooking, including portioning, chopping, and storing food before use.\nWash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.\nTest foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.\nBeing able to deal with the whole kitchen aspects on their own.\nWeigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.\nMonitor food quality while preparing food and throughout the day utilizing the HACCP forms.\nPrepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings.\nAssist other Chefs with taste panels and menu classes.\nDiscuss food production problems through with other Chefs and the Food and Beverage Management team. \nCheck quality and quantity of mise en place and report any problems to the Food and Beverage Manager.\nMinimise food wastage by good rotation of food items - First in First out (FIFO).\nMake sure sections are set up properly and on time for each meal period.\nWatch for any mistakes that may be made by colleagues and guide them accordingly.\nMake sure food is prepared by recipes designated by Chefs or the Food and Beverage Management team.\nMake sure of food quality and quantity.\nFill out cleaning charts and update daily.\nFill out food production charts on a daily basis and pass on to the other Chef or Food and Beverage Manager for checking and signature.\nFill out temperature charts daily.\nFollow and enforce the ‘Clean as you go’ policy and keep work areas and fridge’s tidy at all times.\nBe able to work on other sections when needed and take part in cross training when directed.\nBe able to assist in preparation of food items as required.\nAll food items for preparation and storage must apply to the hotel company guidelines and in compliance with the 30-point checklist.\nGeneral Kitchen\nPrepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.\nFollow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.\nFollow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.\nEnsure the quality of the food items and notify Manager if a product does not meet specifications.\nMonitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.\nCommunicate any assistance needed during busy periods to the Food and Beverage Manager to ensure optimum service to guests.\nOperate ovens, stoves, grills, microwaves, and fryers to prepare foods.\nCheck and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.\nReport maintenance issues immediately to appropriate personnel (i.e., management or maintenance).\nMaintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.\nSanitation and Maintenance\nWash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.\nSet-up and break down workstation with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.\nFollow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.\nDisassemble and assemble kitchen equipment following safety procedures when cleaning.\nKitchen Tools & Equipment\nUse kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.\nUse measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.\nSet-up\nEnsure proper portion, arrangement, and food garnish to be served to Room Servers or patrons, according to standards.\nGuest Relations\nAssist other co-workers to ensure proper coverage and prompt guest service.\nCommunication\nSpeak to guests and co-workers using clear, appropriate and professional language.\nWorking with Others\nSupport all co-workers and treat them with dignity and respect.\nDevelop and maintain positive and productive working relationships with other co-workers and departments.\nPartner with and assist others to promote an environment of teamwork and achieve common goals.\nQuality Assurance/Quality Improvement\nComply with quality assurance expectations and standards.\nSafety and Security\nFollow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.\nReport works related accidents, or other injuries immediately upon occurrence to Manager/Supervisor.\nFollow policies and procedures for the safe operation and storage of tools, equipment, and machines.\nUse proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.\nComplete appropriate safety training and certifications to perform work tasks.\nIdentify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.\nFollow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).\nBe aware of accident prevention and help enforce safe working conditions - Zero accidents are our goal.\nFollow all kitchen regulations as outlined and directed.\nPolicies and Procedures\nFollow company and department policies and procedures.\nProtect company tools, equipment, machines, or other assets in accordance with company policies and procedures.\nEnsure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.\nProtect the privacy and security of guests and co-workers.\nPerform other reasonable job duties as requested by Supervisors.\nAttend all department meetings.\nDo not leave or hand over the shift until the station has been checked by the next Chef on duty or the Food and Beverage Manager.\nIf sick, report to and contact the Manager on Duty and then follow SSP procedure as laid down in the staff handbook.\nNo associates to be on the property after working hours without authorization of Manager.\nOvertime will be approved as and when business levels demand.\nAny violation of the above will be subject to disciplinary action.\nAssists Management\nCommunicate with guests, other co-workers, or departments to ensure guest needs are met.\nAttend team meeting.\nCommunicate directly and/or through the use of a logbook to the next shift staff.\nPresent ideas, expectations and information in a concise and well-organized way.\nNotify Manager of any problems or complaints as and when they arise.\nTake on any other reasonable request made by hotel management.\nTake on new Chef job training.\nPhysical Tasks\nStand, sit, or walk for an extended period of time or for an entire work shift.\nReach overhead and below the knees, including bending, twisting, pulling, and stooping.\nMove, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.\nCRITICAL COMPETENCIES\nInterpersonal Skills\nTeamwork\nDiversity Relations\nPersonal Attributes\nSafety Orientation\nDependability\nPresentation\nStock and Inventory\nFood Storage and Rotation\nBasic Cookery\nRecipe\nIT\nBasic computer\nPREFERRED QUALIFICATIONS\nRelated Work Experience\nPrior related work experience\nMarriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive 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